A family favorite and always the first to go at bake sales. These cookies are soft and fudgy with warm caramel in the middle. Best served warm.
Ingredients
- 2.5 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 cup white sugar
- 1 cup firmly packed brown sugar
- 1 cup butter , softened
- 2 teaspoons vanilla extract
- 2 eggs
- 48 chocolate-covered caramel candies , such as Rolo®
- 2 tablespoons white sugar
- 4 ounces chocolate almond bark , chocolate confectioners coating
Instructions
-
1
Preheat oven to 375 degrees F (190 degrees C).
-
2
Mix flour, cocoa powder, and baking soda together in a small bowl. Beat 1 cup white sugar, brown sugar, and butter together in a large bowl until light and fluffy. Add vanilla extract and eggs; beat well. Stir flour mixture into sugar mixture; mix well.
-
3
Lightly flour hands. Shape about 1 tablespoon dough around 1 chocolate-covered caramel candy, covering it completely. Repeat with remaining dough and caramel candies.
-
4
Place 2 tablespoons white sugar in a small bowl. Press one side of each ball into sugar. Place balls, sugar sides up, onto a baking sheet, about 2 inches apart.
-
5
Bake in the preheated oven until cookie is set and slightly cracked, 7 to 10 minutes. Cool on the baking sheet for about 2 minutes. Transfer cookies to a wire rack to cool completely.
-
6
Melt almond bark in a saucepan over low heat. Drizzle over cookies.
Nutrition Facts
Per serving
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